#sugarworker

[postcard-from-the-past]

Taikoo Sugarworks in Hong Kong, China

British vintage postcard

[femchef]

Last minute showpiece for a thing #1

[sugarcraftcinemas]

since your name has cinemas, do you like going to the cinema? and if so have you ever just sat down beside a stranger at the start of the film but then mid-watch your hand creeps to the stranger's thigh to squeeze it or do you completely focus on the film? (assuming you do go to the cinema regulary, sorry!)

I havent gone to see a movie in a theater in a while... I like movies but theres kind of not really an incentive to go to a theater unless you have someone to go with you ^^; Only one of my friends and I havent drifted apart since college and Im not particularly close with my coworkers. I dont think Id do the next part with a stranger, but going to the movies sounds like a cute date idea so maybe I would do it on a date!

[necrofuturism]

and like... i'm barely a stained glass artist at all. i can count the number of pieces i've made on one hand.

but it's an art that has a very sturdy set of rules that enable artists to work with the material in a manner so it works with them and their vision

and i know that if the bakers were given one lesson about stained glass their cakes would look a thousand percent better given their newly acquired learning

the resulting cakes, instead, were insulting to both the bakers' skills and the art of stained glass and i feel sorry for everyone involved :/

as someone who's actually done stained glass, the spring baking championship final stained glass wedding cake challenge is making my heart wither and die

they really need a professional stained glass artist to tell them the rules of stained glass so the final cakes don't look like artistically improbable dookie

[vocaloid-tunes]

A Sugarwork Cinema Street | Tsukiri feat. GUMI

[goron-king-darunia]

Things I cooked in 2024

Mostly to empty my camera. Working backwards.

Cooked December 29th and eaten December 30th. Spicy Tuna Onigiri. First time ever making it. The rice was a bit under seasoned and the nori kind of stuck and kind of didn't? But the filling was good and they made for a good lunch.

Cooked December 23rd and eaten from the 25th to today. Old fashioned fudge. Family recipe. Dad thinks it "wasn't salty enough or sweet enough." which honestly I think is the same problem. Recipe didn't call for it but should have added some salt. I thought it was great though and I'm sad I don't have more. Learned the hard way that you definitely need to do the sugarwork with a big enough pot, because the sugar and the other ingredients in the first step boiled over exactly as it got to the correct temperature and because sugar is basically lava I had to carefully remove the pot from the burner and by the time it was safe for me to handle the pot, the mixture cooled just a little too much so the final fudge had some streaks of unmelted chocolate. So for next time I boil the sugar mixture in the second biggest pot and then add it to the big pot immediately when it comes to temp. The biggest issues with the recipe are: chopping chocolate in the winter because that stuff's friggin' rock solid and doesn't want to cut. Boiling the sugar mixture, as stated above, getting all the marshmallow creme out of the tin. Even with a rubber spatula, that stuff just wants to stay in the jar. Doing it solo for the first time, I can understand why mom was always agitated when making the recipe in previous years, even with my help. Very finicky recipe, needs 2 big pots to do it correctly so the sugar doesn't crystalize and make a gritty fudge, needs a candy thermometer because you have to get the sugar mixture to the correct temp so that it both sets properly and also melts all the chocolate without removing the temper, splitting, seizing, or any number of bad texture things that happen with chocolate because chocolate is alchemy and it's FUSSY alchemy. Loved every bite, though. Definitely making it again next year.

Corn chowder cooked on December 18th. Dad was preparing pork with green peppers in the other pot, but I had a hankering for corn chowder all week so I made a pot to go with it. One of my favorite recipes. Unfortunately, because I cook to taste, the recipe is inconsistent but it's pretty easy to replicate. Onion, carrot, and celery cooked in butter or, preferably, bacon grease. Add a bit of flour to make a roux. Pasty thick kind, not the saucy kind, because soup. Needs to be able to hold liquid so make it thick. Chicken broth and milk. Add potato and other veggies to taste. Mostly I use bell pepper but you can add tomato and zucchini or whatever other veggies you like. Boil until potatoes are tender. Add water if the emulsion breaks. The flour in the roux and the starch in the potatoes usually hold everything together, but I've been making soups for a while so I have a general understanding of how to get an emulsion to work, so... Anyway, when the potatoes are tender, add in frozen corn. (I hate the taste of canned veggies. Canned corn is so nasty to me.) If you have a protein like leftover cooked chicken or thawed shrimp, you can add that in. If you made it with bacon grease, topping it with crispy bacon is good too. Once you take it off the heat, you can add in some jack cheese too. Salt, pepper, and cayenne are my favorite seasonings. Keep it simple. Honestly, carrot, onion, celery, some sort of fat, some sort of starch, any stock/broth/bouillon and milk are, like, my bog standard ingredients for all my creamy soup/chowder bases. Highly recommend learning to make chowders if you want to start cooking for yourself to make a rich, flavorful soup from basically any ingredients you have on hand.

Hot cocoa, November 7th. The basic Swiss Miss Milk Chocolate Hot Cocoa with whipped cream, marshmallows, and 2 chocolate wafer biscuits. The end of the year was pretty dogshit for me, but unwinding with Youtube and hot cocoa at the end of the day helped a lot.

October 30th. Fried egg on toast. Simple but effective.

No photos until June 30th.

Got parsnips for the first time after seeing someone cook all the recipes in Stardew Valley and saying roast parsnips were the best thing they tried. Mom and I absolutely loved them, so I made them for Thanksgiving. Simple recipe too. Chop them pale ass carrots into rounds, coat them in olive oil, complete seasoning (basically onion, garlic, cumin, coriander, parsley, oregano, black pepper, and salt) and some red pepper flakes (we use gochugaru and it honestly doesn't taste the same with other red pepper flakes.) Spread in a single layer on a parchment-lined baking sheet and bake the suckers at 425 for 30 minutes. Better than potato chips. For real. They were described in the video as "tasting like Christmas." and you know what? That's correct. They do taste like that.

May 9th. Got a can of salmon on a whim because it was cheap. Turns out it was cheap because it comes with a lot of brittle pinbones in there. Like yes, the tin did warn me. But I was not expecting that many bones. Holy cow. Still, the salmon cakes I made were good. Would work just as well with canned tuna tho, and canned tuna, at least where we buy it, doesn't have bones in, so way easier prep.

April 30th. A recipe I discovered on Tumblr and has been a household staple for a while. Brock Soup. Bell pepper always seems to find its way into the recipe. 10/10 would recommend Brock soup as a household staple.

April 20th. Mushroom risotto with King Oyster Mushroom medalions. I took the extra time to be fancy and make those cross-hatching cuts so the marinade seeped in and made the mushroom bits cook up extra nice. I ate half of it by the time I realized I should take a photo.

March 31st. Eggs Benedict. Or similar. Mom and I enjoyed it a lot, regardless of the fact that I overcooked the ham a little. It's made with the instant Hollandaise sauce from Knorr, but I think I could make my own Hollandaise from scratch now that I'm pretty good with emulsions.

March 28th. Was craving Mac and Cheese in the middle of the night. So I made some. It was delicious. And now I'm craving some.

March 17th. First time making corn chowder. Roasted brussel sprouts and blackened Kielbasa to go with it. Honestly one of the better meals I've had. Mom loved it too.

February 21st. Hot and Sour soup and "bootleg" mushroom risotto. I say "bootleg" here because I remember very vividly that this came hot off the heels of making a pizza with white sauce. Dad's not a white sauce fan so we serve the sauce on top of the pizza. It's not tomato sauce because mom always hated tomato sauce, specifically the oregano bit. And we had some white sauce left over after the pizza was done, so I mixed it in with some cooked rice, extra milk, extra cheese. And honestly? Fire. 10/10 would make again.

I cooked more during 2024. I just didn't think to photograph most of it. I plan to continue cooking even more in 2025. Might make a 2023 post of all the food photos of things I made since 2023 is, I think when I first started taking cooking seriously. Until then, though, I hope you're all eating well out there in internet land. Home-cooked food really helps. 2024 started well enough and ended pretty sour, but good food and good company helped a lot.

Now I'm gonna make a snack and go the heck to sleep after. My handle on bedtime is out the window again. XD

[seramakyuriii]

------------------------------------------------------------------------------

砂糖じかけの電影街 (A Sugarwork Cinema Street)

Traducción al inglés: nymphedesfleurs en (reddit.com)

Letra

ちんちんちんちちん ちんちちん ちんち ちんすこう

ちんすこうの個数 ちんす個数

ピュッピュッピュッピュピュッ ピュッピュピュッ ピュッピュ ピュルピュレ

クリクーリ クーリにピュルリ

Chin-chin-chin-chichin chinchichin chinchi chinsukou

Raciones de chinsukou, Raciones de chinsukou

Pyu pyu pyu pyu-pyu pyu pyu-pyu pyu pyu pyuru pyure

Cooly-coulis, babeando por coulis

濡れ濡れのカヌレ なんか濡れ

甘味無いのはあんま見ないよ

甘い甘い恋に浸かり疲れ

ボクの心はグレーズまみれ

Canelés humedos, algo humedos

no veo a muchos que no sean dulces

Cansada de estar inmersa en dulce, dulce amor

Mi corazón ha sido cubierto de glaseado

冷たければ溶けないけれど

ミルクが流れたんだ

Give me 甘味 Give me 甘味 お菓子くて

焦げてしまいそうで 好き色

No se derretirá aunque haga frío

leche fluyendo

Dame dulzura, dame dulzura, es tan extraño

El color del amor parece arder

I want the 甘味 キミ 甘味 ハニカム構造

甘い甘い夢は覚めないで

まんまんまんままん もみまん もみじ饅頭

中身はつまり 餡 餡

Dame dulzura, dame dulzura dorada, la dulzura de tu panal

No me despiertes del dulce, dulce sueño

Man man man maman momiman momiji manjuu

Estoy llena de an an

パンパンパンパパン パンパパン クリームパン

クリクーリ クリームドロリ

黄色の特製ミルクセーキ

甘味無いのはあんま見ないよ

Panpanpanpapan panpa pan kurīmu pan

Cre-cre-crema pegajosa

Un lujoso batido de color ámbar

No veo a muchos que no sean dulces

甘い甘い恋の夜と海で

ボクの心はシュガークラフト

触れなければ壊れないけど

ミルクが溢れたんだ

En la playa y noche de dulce, dulce amor

Mi corazón es un sugarcraft

No se romperá si no lo tocas, pero

La leche se desbordó

Give me 甘味 Give me 甘味 お菓子いね

でも染まっていくの 好き色

I want the 甘味 ヤミ Yummy ハニートラップ

甘い甘いのは……

Dame dulzura, dame dulzura, es tan extraño

Me voy a teñir de el color del amor

Quiero la oscuridad con sabor dulce, yummy honeytrap

Dulce, dulce…

おかしいなあ あなたがちゅきちゅきで もう

ちゅきの気持ちが抑えられないの どうして

Give me 甘味 Give me 甘味 お菓子くて

焦げてしまいそうで 好き色

Es gracioso, estás encima mío

Me gustas tanto que ya no puedo contener mis sentimientos ¿Por qué?

Dame dulzura, dame dulzura, es tan extraño

El color del amor parece arder

I want the 甘味 キミ 甘味 ハニカム構造

甘い甘い夢が覚めたのに

おかしいなあ あなたがちゅきちゅきで

いつの間にやらそうなってて

Dame dulzura, dame dulzura dorada, la dulzura de tu panal

No me despiertes del dulce, dulce sueño

Es extraño, que seas tan lindo

No se cuando ocurrió esto

ちゅきの気持ちが抑えられないの

ちゅきちゅきの気持ちが抑えられないの

No puedo detener mis sentimientos

No puedo detener mis sentimientos de amor

------------------------------------------------------------------------------

[wardenred]

Flufftober 11: Sweet Tooth

Another flashback about Miq and Elair from Champagne Problems being sweet together.

“What is this?” Elair asked weakly, his eyes fixed on the outrageous confectionary creation that dominated Miq’s desk. It could be, he supposed, called a cake, if one was seriously into underestimation. He was more inclined to call it a baked tower.

There were four tiers to it, the bottom one made of spongy, syrup-soaked biscuit the color of rust. If he squinted, he saw bits of crushed berries peeking out of the pastry’s pores. Next came a thick layer of airy meringue, rough with handfuls of nuts that contrasted with the gentle swirls of colorful, creamy frosting. The third level, as far as Elair could tell, was mostly some sort of soft whipped cheese, perhaps with crumbled cookies mixed in, and it alone looked like the most divinely delicious thing he’d ever witnessed. At the very top, perched like a regal crown, lay a spiky ball of hard-baked dough that was likely a lot more brittle than it looked and, if he were to make a wild guess, probably contained a lot of filling. The entire arrangement was adorned in intricately crafted flowers that combined sugarwork and real petals dusted with a fine sheen of edible gold.

Elair couldn’t fathom how much effort and skill went into constructing the entire thing. Or how much money.

“You said you were too tired to go out tonight,” Miqualis explained, coming up to pull him into a loose hug from behind. “And I know you always crave something sweet when you’re tired, so I wrote to my family’s chef this morning and asked them to come up with something.”

“But... what’s the occasion?” Elair quickly ran all possible dates through his mind. It was ages until his birthday. There were no successful exams or school projects to celebrate in the middle of the trimester. They didn’t have an anniversary, unless Miqualis attributed some extra special meaning to “eight months, two weeks, and three or four days.”

He felt Miq’s shrug against his back. “You’re too tired to go out and you have a sweet tooth. Isn’t that enough?”

“But. This.” Elair gestured helplessly at the egregious dessert in front of him. “You could have just ordered an apricot pie from the tavern down the street. Or a bar of chocolate.”

“Yes, but you have apricot pie and chocolate bars all the time.”

“Only because you keep geting them for me!”

“Well,” Miq said sensibly, “that’s why I’ve decided to shake things up.” There was a hint of vulnerability in his voice when he added, “Do you... not like it?”

Elair exhaled slowly through his nose. This is why this isn’t going to last, he reminded himself. Because he does stuff like this, as if it is totally normal, and I’m—me.

I’m just me, and I can’t even let him know.

“It’s just too much,” he said. “You shouldn’t have.”

“Why not, though? Listen, the cooks at the estate are bored. My father and sister are away on some boring business trip, and my mother is attending her fourth cousin’s wedding. They’re lonely and lost. I just found an excuse to give them a sense of purpose! And to make you smile, hopefully. Are you smiling?”

“I’m somber as can be,” Elair said, but it was really hard not to grin when he turned his head and met Miq’s eyes. “Thank you. You’re very thoughtful, especially to the cooks. Do you even have a knife in your room, to cut this monstrosity up?”

He was going about this all wrong, wasn’t he? He was supposed to be saying something different, curtailing all those ironic responses that he always fell back on when he was flustered. He was probably hurting Miq’s feelings, he was—

Miqualis grinned back at Elair and leaned in for a quick kiss. “Of course I do. I’m taking Rituals and Sacrifices this year, remember?”

“Oh the gods. Please don’t tell me you’re going to cut the cake with the same blade you used on some poor dead rabbit fetus.”

“It was actually a mummified bullfrog, and I know three different purifying spells.”

“You know what? I’ll just practice conjuration.”

This couldn’t last. Not forever. Not in any conceivable version of the future.

Then again... Elair was literally here to learn how to make impossible things true.

[averythebusinessman]

((I'm so sorry gfosh;fljbd I know I just sent an ask with Esmee but the Vincent thing... I was Compelled... u.u))

Ah... I think I know that man. The Sugarwork Theater guy who cannot afford a Tesla. Not that I can afford a tesla either. Or that he would use one even if he could...

Sorry that was a bad intro. Hello Avery :) I just ah... Wanted to let you know that helping that man get power might not be a good idea! He's unassuming, but genuinely awful and he won't leave me alone. I shudder a little to think of the things he would do if he had confidence. Ahaha...

~ @poorsadorphanposting

(Sorry about what Esmee did to your tires by the way :( I will try to make it up to you...?)

Oh. Is that so? Well, thank you. I do think I can judge his character for myself, but thanks nonetheless.

I wish your sister was more like you, but oh well. Will I be seeing you this weekend, Edin?

[hotcupoteckla]

I love how you can tell he does intricate level research into how each type of thing he makes from chocolate is made to best replicate its structure using his in-depth knowledge of chocolate and sugarwork.

I love how he saw Charlie & the Chocolate Factory, likely Gene Wilder, and was all #LIFEGOALS #MADCHOCOLATEMAN.

...he is weaving the chocolate. Do you copy, this bitch is WEAVING CHOCOLATE

[chobeelabs1]

Baking Courses in Mumbai: From Basic to Advanced Levels Explained

Mumbai, a city where food is held in all its forms, is essentially a baker's paradise. Whether it is absolute beginners, even students who want to understand the fundamentals of veteran bakers who want to go a step further in a more professional manner, baking courses in Mumbai are available for all the lots. Following a perfect sponge cake making course to the art of the fine sugarwork, these courses offer a path to the achievement of baking skills. Through this guide, you will be led to the larger spectrum of baking workshops in Mumbai, and with many of the variables available, you can choose the level where you would fit best based on the bakery stage you are in. An educational institution like CHO Bee Labs Pastry Culinary School delivers the entire baking education.

Why Take Baking Classes in Mumbai?

In Mumbai, baking classes offer a systematic learning platform on how to gain practical knowledge and theoretical skill sets. These classes offer a foundation of baking concepts to novices, such as the techniques used for mixing, of dough manipulation and of oven control. Professional bakers can further advance their skill, specialise in baking areas, such as/and improve their existing ones. Whether you dream of setting up a bakery on your own, want to wow friends and family, or just have a good time, there are baking classes in Mumbai to suit everyone. However, the best baking workshops in Mumbai can actually be quite useful for your baking progression.

Types of Baking Courses in Mumbai

Baking courses are available in several ways to accommodate different learning styles and time limitations in Mumbai:

Beginner Baking Classes: These courses are introductory in nature and also provide basic recipes (such as sponge cakes, muffins and cookies). They are also valuable tools that form the basis of baking in the future.

Intermediate Baking Classes: Starting from the basics, these courses contain more sophisticated ingredients and techniques. Students develop through preparing a number of different dough's, fillings and decorations to lovely and tasty baked goods.

Advanced Baking Classes: Classes are provided for, and are targeted at, experienced bakers, with the objective to become an expert in theoretically defined techniques, including sugar craft, chocolate tempering and advanced cake design. They are generally concerned with the production of specific classes of baked goods (e.g., wedding cake or whole grain bread).

Specialized Baking Workshops: These workshops are aimed at a specific product line or method, e.g., macaron baking, bread baking, or pastry decoration. They are well suited to persons who have a specific goal to learn, but do not have time to undertake a more lengthy course.

Professional Baking Programs: These whole packages are all aimed at those people who want to enter the baking industry. They range from recipe writing and baking science to food safety and kitchen management. Nowadays, it is believed to be one of the best baking courses in Mumbai if one is going for professional course work.

Online Baking Courses: These courses offer the flexibility of learning from home. They quite often include video tutorials, downloadable recipes, and online support groups.

What You'll Learn in Baking Classes

Baking courses in Mumbai cover different topics, depending on the degree and topic of the course, respectively. Some common areas of study include:

Ingredient Knowledge: Detection of the properties and behavior of each constituent (i.e., flour, sugar, egg, and fat).

Baking Techniques: Handling of diverse mixing techniques (creaming, folding, whipping, kneading).

Recipe Development: Learning to adapt and create your own baking recipes.

Cake Decorating: Acquisition of frosting and other things made with piping and fondant type decorations.

Bread Making: The learning of bread science and bread making skills.

Pastry Making: Practice of pastry making (i.e., pastry and dessert preparation).

Food Safety and Hygiene: Knowledge of the significance of food safety and good hygiene practices in a commercial kitchen.

Choosing the Best Baking Classes in Mumbai

When choosing baking courses in Mumbai, keep in mind the following:

Your Skill Level: Select a course based on your current baking skill and experience.

Your Baking Goals: Are you just baking for fun or are you aiming for a career in baking? The objectives you establish during your training will lead you to choose the kind of training you will enroll in.

Course Curriculum: Take time to review the course materials carefully to ensure that they will achieve the learning objectives you hope to see.

Instructor Experience: Try to find good, qualified, enthusiastic, baking teachers.

Class Size: Because of smaller class size, the teacher is in a position to offer the kind of focused, individualized care that is not always possible.

Location and Schedule: Choose a class that is convenient to attend and fits into your schedule.

Cost: Identify the price of the various classes and select a class whose price does not exceed the price limit.

Benefits of Taking Baking Classes

Improved Baking Skills: Skills and knowledge of this kind will be learned and applied to produce tasty baked goods.

Increased Confidence: Mastering new techniques and creating beautiful baked goods will boost your confidence in the kitchen.

Creative Expression: Baking provides a degree of freedom and expression both in terms of concepts and the decorating of the products.

Networking Opportunities: You'll meet other baking enthusiasts and professionals, expanding your network.

Career Opportunities: Professional baking courses have the potential to lead to employment in the baking/bakery industry.

Whether a beginner or a baking expert, there is a class for everyone in Mumbai baking classes. If you take the time to invest in your baking (education) you can unlock your culinary potential and produce mouth watering desserts to satisfy your palate and delight your guests and peers. The next step is to choose amongst the best of those institutes in Mumbai, as per user requirements. CHO Bee Labs Pastry Culinary School is where this journey starts, however.

[femchef]

The Cake Decorating Finals were due today!!! Everything is made out of sugar (except the columns and the styrofoam cake forms, but all the piping and flowers are sugarwork) LOOK:

[ajockeynamedpod]

we smoking that halloween wars sugarwork vampire shit out the isomalt pipe

[valentinesweetheartspecial]

My top 5 songs for the year so far…..sugarwork cinema street just keeps climbing the ranks. I genuinely do not know how Corruption got up there

[theonewhopoops]

And yet they keep the videos in which people say to put their 300° sugarwork into "any container" and it shows them dumping it in some cheap takeout cup

Fat Olympics Gold Medal. My video was removed from YouTube because I'm eating a cheeseburger and that violates terms against self harm.

[bisexualbard-writes]

@kimchaybrainrot!! You had a birthday!! sorry it’s a day late BUT I have some soft kimchay headcanons JUST FOR YOU! 

When Chay starts staying at Kim’s place, when he wakes up in the morning he says “I’m hungry what’s for breakfast” and this sends Kim spiraling down through guilt memories. He decides then that he’s never going to ever ask Chay to make them breakfast. 

The problem is he wants to have a nice quiet morning at home cuddling with Chay, but he doesn't keep a lot of food on hand. He usually just grabs a protein bar on his way out the door and orders in for his other meals. So for that first day he orders them coffee and pastries from the cafe down the street, but any breakfast food more substantial than pastries always arrives cold so this isn’t a great long term solution. 

BUT fear not, Kim is a PROBLEM SOLVER. He decides he’s going to learn how to cook breakfast for Chay so that they can spend the mornings cuddling in their pajamas AS IT OUGHT TO BE. 

The problem is, he’s never so much as cracked an egg before. When Chay isn’t around (because gosh, Kim isn’t going to let Chay see him fucking up miserably when they JUST got back together) Kim gets a carton of eggs practices cracking them open and frying them. He’s not a disaster, he has to know how to have a delicate touch for both music and murder, but he still gets some eggshell in the pan and the yolk runs everywhere so he ends up with scrambled eggs. On his second attempt the eggs are burnt on the bottom and raw on the top. On this third attempt he gets it fully cooked, but then the egg is FULLY COOKED and not at all runny in the middle the way chay likes. 

That’s when he realizes okay, huh, this cooking thing might be a bit more of a skill than he anticipated. 

But he is COMMITTED to not CORRUPTING their newly flourishing relationship with BREAKFAST SINS. 

So he cracks his knuckles and loads youtube and gets to work. As it turns out, he has a lot to learn. He’s pretty good at knife skills already, but it turns out there’s a whole different kind of technique to chopping up an onion than there is to twirling a switchblade. And he learned enough chemistry to know what common bathroom cleaners he can weaponize and turn into harmful gaseous clouds, but the chemistry of just making some bread is a whole different level of complex. 

He still orders in breakfast for him and Chay while he’s learning and just deals with slightly cold delivery for now, because he’s not going to serve anything but the BEST for his boy. 

On the morning he finally feels ready, he slips out of bed early and gets cracking. When Chay finally wanders out he’s a little grumpy he didn’t wake up with his cuddle buddy, but then he’s quickly stunned by the feast in front of him. There are pans of sausages and bacon, and crepes loaded with freshly made whipped cream and fruit, and multiple types of freshly squeezes fruit juice, and then Kim is pulling a quiche out of the oven. 

Chay says something like “good morning P’Kim and also what in the world is happening?” and Kim responds “good morning my love I made you breakfast?” 

Chay gapes, and Kim realizes he might have gone a little overboard, but then Chay is kissing him and hoisting him onto the counter because Chay is overwhelmed with so much love, but Kim has to stop him because “i love you chay but I am NOT eating another cold and and soggy breakfast.” 

All the food is delicious and delightful - Chay would have been perfectly happy with a stack of pancakes to be honest, but the big spread of food is super awesome and Chay knows without Kim having to say it that this is another way of helping them move on from their turbulent start, so he extra appreciates all the effort. 

Kim watches Chay eat carefully and glows a little more with each compliment and when they’re done eating Chay pulls him back into the bedroom for more kisses and cuddles and a nap to sleep off all the food. 

( And then later Chay will show kim exactly how appreciative he is by bending him over the kitchen counter and fucking him slowly and thoroughly until kim is begging. ) 

From then on Kim makes them breakfast while Chay sits on the kitchen island still looking rumpled in his pajamas and demanding kisses whenever Kim passes him to use the sink. Kim loves it and despairs because sometimes they get a little too distracted and Kim burns things, but it always makes Chay happy, so its a sacrifice he’s willing to make.